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Corn Fritters with Peach and Thyme

From McMinnville Locally Grown

<p>I haven&#8217;t tried this one, but sounds awesome!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 3 dozen fritters

2 each eggs, large
2 tbsp whole buttermilk
1 tbsp butter, melted and cooled slightly
1 tsp baking powder
1 tsp salt
2 cups fresh corn kernels
1/2 cup fresh peaches, pelled and diced
2 tsp fresh thyme
1 1/4 cup all purpose flour
vegetable oil for frying
1/4 cup honey

Step by Step Instructions
  1. In a large bowl, combine eggs, buttermilk, melted butter, baking powder, and salt; mix well. Stir corn, peaches, and thyme into egg mixture. Stir flour into corn mixture; mix well.
  2. In a large skillet, pour oil to a depth of 2 to 3 inches. Heat oil over medium high heat to 350 degrees.
  3. Drop fritter batter by heaping tablespoonfuls into hot oil. Fry until golden brown, 3 to 4 minutes, turning halfway through. Fry 3 to 4 fritters at a time. Drain on paper towels.
  4. Serve hot with a drizzle of honey and fresh thyme, if desired.